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Teriyaki Chicken Sushi

Teriyaki Chicken Sushi

Teriyaki chicken sushi is a sweet and savory roll made with grilled chicken, teriyaki sauce, rice, and seaweed. It’s a flavorful twist on traditional sushi.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 3 minutes
Total Time 35 minutes
Servings: 5 Rolls
Course: Main Course
Cuisine: Japanese
Calories: 2110
Ingredients Equipment Method

Ingredients
  

  • 1 cup sushi rice
  • 1 cup water
  • 2 tbsp seasoned rice vinegar
  • 1-2 chicken breasts (sliced)
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp mirin (or honey)
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 4 sheets nori (seaweed)
  • 1 avocado (sliced)
  • ½ cucumber (julienned)
  • ½ red capsicum (julienned)
  • Soy sauce, wasabi, and pickled ginger (for serving)

Equipment

  • Bamboo sushi rolling mat
  • Sharp knife (non-serrated)
  • Rice cooker or saucepan with lid
  • Frying pan
  • Mixing Bowls
  • Cutting Board
  • Cling Film (optional, for easier rolling)

Method
 

  1. Cook Sushi Rice: Rinse rice under cold water until clear. Boil with equal water, cover, and cook on low for 10 mins. Let it sit for 10 mins.
  2. Season Rice: Transfer to a bowl, mix gently with vinegar, and cool to room temp.
  3. Make Teriyaki Chicken: Fry chicken in oil, then add soy sauce, sugar, mirin, and ginger. Simmer until thick and sticky. Let cool.
  4. Prep Veggies: Slice avocado, cucumber, and capsicum.
  5. Assemble Roll: Lay nori on a mat. Spread a thin layer of rice. Add chicken and veggies in the center.
  6. Roll & Seal: Roll tightly with a sushi mat. Wet the edge to seal.
  7. Chill & Slice: Chill the roll for 10 minutes, then cut into 6–8 pieces using a wet sharp knife.
  8. Serve: Plate with soy sauce, wasabi, and pickled ginger. Enjoy!